Sugarcane: Sweet Recipes from My Half-Filipino Kitchen

Imaginatively combining elements from her mother’s Filipino heritage with ideas and techniques she learned by training at the French Culinary Institute, Arlyn Blake offers a collection of desserts and sweet treats offering tropical flavors and visual panache.

Osborne’s recipes are often complex, in many cases because she pays close attention to texture as well as flavor, and often because she’s employing techniques from Asian and Western cultures in the same recipe.

If that seems daunting, rest assured that you can begin with simpler desserts, such as red bean brownies, fruit salad pie, and lemongrass vanilla scone. But you can also learn to create more complex dishes such as:

• Maja blanca custard cake, which combines corn and coconut with a hint of lemon
• Kumquat curd bars
• Bubble tea tart
• Tamarind cream Danishes
• Papaya passion fruit ice candy

Vividly creative.

Hardcover. Color photographs throughout